Cheese Bread Rolls with Garlic and Herbs

“I am happy…as happy can be

world’s best mom belongs to me”

Don’t we all feel the same? As a daughter you understand and appreciate your mother more once you get married and as a son you probably miss your mom’s cooking the most since you have to deal with your wife’s “kitchen experiments” with a fake smile. Anyways, my parents are visiting us and my kids are having a blast with them.

I baked these bread rolls for my Mom! She saw some cheese bread recipe somewhere and was asking if I could bake some. ” Challenge accepted!” and the search began. When I saw this particular recipe I knew we could be friends. Simple, basic ingredients , easy preparation and Voila! Herbs give amazing aroma throughout the preparation and baking and garlic adds a whole new level.

The original recipe calls for a combo of fresh crushed garlic cloves and garlic powder. I only used garlic powder and I was totally satisfied with its lesser intensity. If you prefer more garlic flavour (and if you like to keep vampires at a distance) , it is your call. Use dried herbs and crush them a little to bring out more fragrance. Avoid powdered herbs…that would look nasty in such buns.

ingredients: ( 15 rolls)

1/4 cup luke warm water

1 cup luke warm milk

2 tbsp oil

2 eggs, at room temperature and lightly beaten

2 tbsp caster sugar

1 1/2 tsp salt

1 tsp garlic powder

2 crushed garlic cloves

1 tsp dried rosemary

1 tsp dried thyme

2 1/4 tsp instant yeast

4 1/2 cups of flour

1/4 cup grated Parmesan or Cheddar or Mozzeralla cheese

method:

Combine water, milk, 1 tablespoon of the oil, eggs, sugar, garlic powder, garlic, rosemary, thyme and yeast in a large bowl. Add 4 cups of flour and knead. Gradually add remaining flour and keep on kneading until a dough forms, 4-5 minutes. The dough should feel elastic and slightly sticky to touch. Place the dough in a lightly greased bowl, cover loosely and let it rise for about 80-90 minutes. It would be big, puffy and doubled in size.

Line a 13 x 9 baking tray with parchment paper. Deflate the dough, divide the dough in 15 equal pieces and shape each piece into a ball. place them in the prepared pan, brush with the remaining 1 tablespoon of oil and sprinkle with grated cheese.

Lightly cover and proof for another 30 minutes

They grow up so fast 😉 Meanwhile preheat the oven to 170 degree Celsius. Bake the rolls for 20-25 minutes or until golden brown. Serve warm. You can store leftovers in a plastic bag for up to 3 days…..provided they could last for 3 days.